Ghee
eBook - ePub

Ghee

Chemistry, Technology, and Health Aspects

  1. 360 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

Ghee

Chemistry, Technology, and Health Aspects

About this book

Ghee (clarified milk fat) is a dairy product composed mainly of milk fat and minor components, such as vitamins, minerals, and enzymes; and butter oil has a bland flavor, whereas ghee has a pleasing flavor. In 18 chapters, Ghee: Chemistry, Technology, and Health Aspects covers topics focusing on ghee chemistry and physicochemical properties, and ghee processing and applications, as well as ghee biosafety and health effects.

Features:

  • Explores the chemistry of ghee from different dairy sources
  • Discusses ghee functional constituents and their health-enhancing potential
  • Written by industry experts and international scientists
  • Addresses ghee-growing applications in clinical nutrition, functional foods, pharmaceuticals, nutraceuticals, and cosmetics

Authored by a team of experts, this book brings a diversity of lipid science developments to chemists, nutritionists, and researchers in the fields of food science, nutrition, food chemistry and technology, cosmetics, and nutraceuticals. This book is an essential textbook for healthy food developers as well as the research and development (R&D) researchers using milk fats. Meanwhile, it is a valuable reference work for edible fat and oil companies reformulating their products or developing new healthy products.

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Yes, you can access Ghee by Mohamed Fawzy Ramadan in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.

Information

Publisher
CRC Press
Year
2023
Print ISBN
9781032119137
eBook ISBN
9781000953299
Edition
1
Topic
Technology & Engineering
Subtopic
Food Science
Index
Technology & Engineering

Table of contents

  1. Cover
  2. Half Title
  3. Title Page
  4. Copyright Page
  5. Dedication
  6. Table of Contents
  7. Foreword
  8. Preface
  9. About the Editor
  10. List of Contributors
  11. Chapter 1 Introduction to Ghee: Chemistry, Technology, and Health Aspects
  12. Chapter 2 Standards and Labeling of Ghee and Ghee-Derived Products
  13. Chapter 3 Cow Ghee: Chemistry, Technology, and Functional Properties
  14. Chapter 4 Nutritional and Productive Aspects of Ghee: Effect of Including Tithonia diversifolia Flour in the Concentrates of Lactating Cows
  15. Chapter 5 Buffalo Ghee: Chemistry, Technology, and Functional Properties
  16. Chapter 6 Camel Ghee: Chemistry, Technology, and Functional Properties
  17. Chapter 7 Camel Ghee: Nutritional Value and Health Aspects
  18. Chapter 8 Sheep Ghee: Chemistry, Technology, and Functional Properties
  19. Chapter 9 Ghee: Fatty Acids, Triacylglycerols, and Phospholipids
  20. Chapter 10 Acrylamide, Trans-Fatty Acids, and Cholesterol Oxides in Ghee
  21. Chapter 11 Ghee Aroma Compounds and Maillard Reaction Products
  22. Chapter 12 Ghee: Chemistry and Physicochemical Properties
  23. Chapter 13 Ghee Microemulsion: Chemistry and Properties
  24. Chapter 14 Ghee Manufacturing and Processing
  25. Chapter 15 Quality Markers of Ghee during Storage: Oxidative Stability, Microbial, and Sensory Properties
  26. Chapter 16 Novel Ghee Adulteration Detection Methods
  27. Chapter 17 Preparation and Properties of Low-Cholesterol Ghee
  28. Chapter 18 Chemistry and Safety of Ghee Residue
  29. Index